1 quart brown stock
1 pint tomatoes
3 tablespoonfuls chopped green peppers
2 tablespoonfuls chopped onion
¼ cupful drippings
1/3 cup flour
salt
pepper
cayenne
2 tablespoonfuls grated horseradish
1 teaspoonful vinegar
¼ cupful macaroni rings
Cook peppers and onions in drippings 5 minutes. Add flour, stock and tomatoes and simmer 15 minutes. Strain, rub through sieve, and season lightly with salt, pepper and cayenne. Just before serving add horseradish, vinegar and cooked macaroni; serve soup hot.